Spaghetti Squash with Peanut Sauce
Spaghetti Squash with Peanut Sauce is vegan and gluten-free. Top with chopped peanuts, cilantro, and green onion for a pad thai inspired dish!
Servings 4 servings
Ingredients
Baked Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper to taste
Homemade Peanut Sauce
- ½ cup peanut butter
- ¼ cup water
- ¼ cup rice vinegar
- 3 tablespoon tamari
- 2 garlic cloves minced
- ½ tablespoon grated ginger
Instructions
- To bake spaghetti squash, preheat the oven to 400°F and line and spray a baking sheet. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
- Arrange squash cut-side down onto the baking sheet and place into oven. Bake until tender, about 30-45 minutes.
- Meanwhile, whisk peanut sauce ingredients together and set aside.
- Once the squash is cooked, remove from oven and let cool slightly. When cool enough to handle, use a fork to scrape the squash and create long spaghetti-like strands.
- Transfer the spaghetti squash to a large mixing bowl. Pour peanut sauce on top and stir to combine. Taste and adjust seasoning, if needed.
- Serve topped with chopped peanuts, fresh cilantro, green onion, sriracha, and lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
